How to Dehydrate Rhubarb

Choose crisp, bright stems of rhubarb.

The red stalks of rhubarb have a pungent, sour flavor and are high in vitamins A and C, minerals and fiber. Fresh rhubarb is seasonal and will only keep for a short period of time. Dehydrating rhubarb allows you to preserve this healthy vegetable for year-round use in a variety of dishes including oatmeal, salads, stews and desserts.

1

Wash rhubarb stalks thoroughly. Cut off stalk ends and any remaining leaves. Never eat rhubarb leaves as they are poisonous.

2

Cut rhubarb stalks into 1/2- to 1-inch segments, or cut diagonally for longer strips. The strips will take longer to dry, so cut them no wider than 1/2 inch. Discard any sections that are soft or discolored.

3

Steam the rhubarb just until it begins to soften. This will make the dehydrated rhubarb chewier, rather than crunchy.

4

Spread rhubarb pieces on a dehydrator rack.

5

Dehydrate at 130 F until dry. This may take up to 14 hours depending on your dehydrator and the water content of the rhubarb. Rotate your dehydrator rack to ensure even drying.

Things You Will Need

Fresh rhubarb

Chef's knife

Dehydrator

Pot with steamer insert

Tips

You may use a convection oven set as low as possible with the door cracked if you do not have a dehydrator. However, the drying time will be much more variable.

Note the date the rhubarb was dehydrated on the container. Eat the oldest dried rhubarb first to lower the risk of food spoilage. Discard any rhubarb that is mushy, slimy or shows signs of mold growth.

Warning

Keep rhubarb in airtight containers for food safety reasons. Dehydrated foods will spoil if they are exposed to fluid or high humidity.

About the Author

Chris Daniels covers advances in nutrition and fitness online. Daniels has numerous certifications and degrees covering human health, nutritional requirements and sports performance. An avid cyclist, weightlifter and swimmer, Daniels has experienced the journey of fitness in the role of both an athlete and coach.